Roasted Red Pepper Dip (Muhammara)
A sweet and savoury dip that's perfect to share with company or to take to work for a healthy snack!
Ingredients
- 300 gram jar roasted red peppers liquid drained off
- 2-3 cloves garlic still in their peels
- 1/2 cup edamame beans frozen
- 1 tbsp honey or pomegranate molasses
- 1/2 tsp coriander
- 1/4 tsp each cumin red pepper flakes and salt
- 1/2 cup bread crumbs we used panko
- 1 tbsp lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper and add your edamame, cloves garlic and 1 tbsp olive oil. Toss to combine. Bake for 15-20 minutes, stirring halfway through, until edamame are beginning to brown. Remove and allow to cool.
- Add all remaining ingredients to a food processor. Squeeze the galic cloves from their skins and add to the processor, along with the roasted edamame. Process until smooth. Serve with fresh chopped vegetables and pita bread. Store in the fridge for up to a week.